Creamy Pepper Soup – We Heart Local BC

Creamy Pepper Soup

Creamy Pepper Soup

Ned Bell via Windset Farms


  • 1 stick or ½ cup of sweet butter
  • 1 white, yellow or red onion, diced
  • 3 cloves garlic, chopped
  • 8 ½ cups Crescendo™ Sweet Pointed Peppers, roasted/peeled and seeded
  • 1 cup white wine
  • 4 ¼ cups vegetable or chicken stock
  • 2 cups 33% whipped cream
  • 1 cup sour cream
  • ¼ cup green onion, chopped
  • 1 Tbsp. grainy mustard
  • salt and cracked black pepper


  1. Preheat oven to 375°F.
  2. Roast Crescendo™ peppers in oven until skins are blistered (30 minutes) let cool, peel and seed.
  3. In a large pot sauté onions and garlic in sweet butter. Add Crescendo™ peppers.
  4. Deglaze with white wine. Add chicken stock and cream. Simmer for 30 minutes over medium heat.
  5. Season with salt and cracked black pepper.
  6. In a separate bowl, mix together sour cream, green onions and grainy mustard.
  7. Serve soup, garnishing with a dollop of grainy mustard sour cream, and a slice of multigrain loaf or homemade corn bread.

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